Minestrone Alla Ligure

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Course Soup
Cuisine European
Servings (Default: 4)

Ingredients

  • 100 g beans, thick, reen seeds, fresh or frozen
  • 0.5 ½ savoy cabbage
  • 1 celery
  • 4 large beefsteak tomato (s)
  • 2 potato (s)
  • 100 g spinach
  • 100 g Swiss chard
  • 1 onion (s)
  • 1 clove garlic
  • 2 tablespoon parsley, chopped
  • 1 tablespoon basil, chopped
  • 150 g croissants, noodles
  • 2 tablespoon pesto, green
  • salt and pepper
  • water
Minestrone Alla Ligure
Minestrone Alla Ligure

Instructions

  1. Bring 1 1/4 liters of water to the boil. Add the bean kernels.
  2. Cut the savoy cabbage into narrow strips, chop the celery. Peel and dice the tomatoes. Peel the potatoes, also cut into cubes. Finely chop the spinach and chard. Chop the onion, mash the garlic. Add the prepared vegetables to the pot. Salt, pepper and simmer over a moderate heat for 25-30 minutes. The vegetables should be done, but not disintegrated.
  3. In the meantime, prepare the pasta according to the instructions on the packet. Add to the soup with the parsley. Finally stir in the pesto, heat again. Serve the soup and garnish with the chopped basil.

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